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Milk Street Recipe
Ragù Bolognese
This recipe makes enough ragù for lasagna Bolognese with enough leftovers for another night's pasta dinner. Try to purchase pancetta in a large chunk from the deli counter, and if it comes in casing-like plastic, make sure to remove and discard the wrap before use. The next best option is packaged already diced pancetta; if pre-sliced is the only option, it will work, but will cost a lot more and requires less time in the food processor. We add a bit of powdered gelatin to give the ragù a rich, velvety body that otherwise would require a lengthy simmer to achieve. The finished ragù can be cooled to room temperature and refrigerated for up to three days.
Don’t trim the fat from the beef and pork. The fat makes the ragù rich and supple, and carries the flavors of the other ingredients. Don’t process the beef and pork too finely; a coarse grind yields the best-textured sauce.
8
Cups
3¼ hours (40 minutes active)
4 tablespoons (½ stick) salted butter
3 tablespoons extra-virgin olive oil
1 large yellow onion, cut into rough 1-inch pieces
1 medium celery stalk, cut into rough 1-inch pieces
1 medium carrot, peeled and cut into rough 1-inch pieces
2 28-ounce cans whole tomatoes
1½ pounds boneless beef short ribs, cut into rough 1-inch chunks
1 pound boneless pork shoulder, cut into rough 1-inch chunks
8 ounce piece pancetta, cut into rough 1-inch chunks (see note)
¼ cup tomato paste
½ cup dry white wine
2 cups low-sodium beef broth
4 bay leaves
½ teaspoon red pepper flakes
2 tablespoons unflavored powdered gelatin
Kosher salt and ground black pepper
Ingredients
-
4
tablespoons (½ stick) salted butter
-
3
tablespoons extra-virgin olive oil
-
1
large yellow onion, cut into rough 1-inch pieces
-
1
medium celery stalk, cut into rough 1-inch pieces
-
1
medium carrot, peeled and cut into rough 1-inch pieces
-
2
28-ounce cans whole tomatoes
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1½
pounds boneless beef short ribs, cut into rough 1-inch chunks
-
1
pound boneless pork shoulder, cut into rough 1-inch chunks
-
8
ounce piece pancetta, cut into rough 1-inch chunks (see note)
-
¼
cup tomato paste
-
½
cup dry white wine
-
2
cups low-sodium beef broth
-
4
bay leaves
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½
teaspoon red pepper flakes
-
2
tablespoons unflavored powdered gelatin
-
Kosher salt and ground black pepper
Directions
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01In a large Dutch oven, combine the butter and oil. In a food processor, pulse the onion, celery and carrot until roughly chopped, about 5 pulses. Transfer to the Dutch oven. One can at a time, add the tomatoes with juices to the food processor and puree until smooth; transfer to a medium bowl. Add half the beef to the food processor and pulse until coarsely ground, 5 to 10 pulses, then transfer to another medium bowl; repeat with the remaining beef. Repeat with the pork, in batches, adding it to the beef. Finally, process the pancetta to a coarse paste, about 30 seconds; add to the other meats.See It
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02Set the pot over medium-high and cook, stirring occasionally, until the vegetables are lightly browned, about 5 minutes. Stir in the tomato paste and cook, stirring, until the paste begins to brown, about 5 minutes. Add the wine and cook, scraping up any browned bits, until the pot is almost dry, about 1 minute. Stir in the ground meats, then stir in the broth, tomatoes, bay and pepper flakes. Bring to a simmer, then partially cover, reduce to medium-low and cook, stirring occasionally, until the meat is tender, the sauce is thick and the volume has reduced to about 8 cups, 2½ to 3 hours.See It
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03Pour ¼ cup water into a small bowl and sprinkle the gelatin evenly over the top; let stand for 5 minutes to soften. Meanwhile, taste and season the ragù with salt and pepper, then remove and discard the bay. Stir in the softened gelatin until fully dissolved.See It